Add potatoes, onion, garlic, chicken broth, and season salt into Crock Pot.
Cook on High for 6 hrs or Low for 10 hrs (I cooked mine for 10 hrs)

After 10 hrs Add Cream Cheese and mix well into soup. I used a potato masher to mix it into the soup.

Stir well until all the cream cheese is melted and mixed in, the broth will turn white.

After I put the soup into the bowls to eat I added shredded cheese and bacon bits on top and it was just like eating a loaded baked potato!!! So Yummy!! and SOOO EASY!

Tips:
I started mine at night and let it cook all night.
I left the crock pot on Warm all day and let the soup just sit there until dinner time.

What I will change next time:
I will leave my potatoes larger. I diced them into very small pieces and I think larger chunks would taste better.
I will use a little less chicken broth....64 oz makes it very soupy.
Like I said before, I used 4 tsp of garlic instead of 5. 4 tsp of garlic seemed to be perfect.

I served mine with biscuits but cornbread would be good too. Maybe even some Mexican cornbread!!

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Welcome to my blog! My name is Melissa. I am a stay at home mom and wife. My husband and I have been married for 14 years. I have two children a daughter who is 10 (almost 11) and a son who is 4. I hope you enjoy my blog!

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"Some people are always grumbling because roses have thorns; I am thankful that thorns have roses"- Unknown